Ingredients
2 Tbsp canola oil
1 large onion, thinly sliced
1 large red bell pepper, thinly sliced
2 large garlic clove, thinly sliced
1 Tbsp chili powder
kosher salt
freshly ground pepper
½ half of the Coriander-Dusted Roast Beef or 12 ounces roast beef, sliced 1/4 inch thick and cut into strips
¼ cup reserved gravy from Coriander-Dusted Roast Beef or other beef gravy
8 warm flour tortillas
salsa, for serving
sour cream, for serving
cilantro, for serving
1 large onion, thinly sliced
1 large red bell pepper, thinly sliced
2 large garlic clove, thinly sliced
1 Tbsp chili powder
kosher salt
freshly ground pepper
½ half of the Coriander-Dusted Roast Beef or 12 ounces roast beef, sliced 1/4 inch thick and cut into strips
¼ cup reserved gravy from Coriander-Dusted Roast Beef or other beef gravy
8 warm flour tortillas
salsa, for serving
sour cream, for serving
cilantro, for serving
Directions
1. In a large skillet, heat the canola oil until shimmering. Add the onion, bell pepper, garlic and chili powder and season with salt and pepper. Cook over high heat, stirring, until softened and browned in spots, about 5 minutes. Add the beef and gravy and cook, stirring, until just heated through, 1 minute. Serve the beef and vegetables in warm tortillas with salsa, sour cream and cilantro.
